Speciality Food Magazine -November/December 2025

30 ITALICUS ROSOLIO DI BERGAMOTTO One of Italy’s original aperitivo drinks, made using only aromatic IGP bergamot from a UNESCO protected area in Calabria. A headily-scented pre-dinner drink. rosolioitalicus.com FAMILIGIA CRISPINO SUGO ALLA ‘NDUJA DI SPILINGA Made to a recipe passed down generations, this all-natural sauce is rich with tomatoes, spicy ‘nduja, extra virgin olive oil and sauteed onion. familigiacrispino.shop LA DROGHERIA ITALIAN HERBS GRINDER Bring the flavour of Italy to a huge number of dishes, from grilled meat and fish to pasta and sauces. Fully adjustable, this blend includes rosemary, sage, bay, basil, marjoram and thyme. drogheria.com CROSTA & MOLLICA OLIVE AND ROSEMARY OVALI CRACKER CRISPS Super thin, crispy aperitivo snacks made with Leccino olives and Italian rosemary, finished with salt. Serve with tipples or topped with tapenade, cheeses and more. crostamollica.com DALTER FOOD SPINORO A vegetarian-friendly Italian cheese with a delicate, enveloping aroma. dalter.co.uk FALCONE ITALIAN SOFT AMARETTI Classic Italian confectionery, made with oodles of almonds, and with a chewy, fudgy bite. Round off dinner with coffee or dessert wine and a plate of these. holleysfinefoods.com EAT REAL ITALIAN CHEESE & BLACK PEPPER HUMMUS CHIPS Plant-based, gluten-free chips with 30% less fat than the average bag of crisps. These are infused with natural flavours that really do taste of the essence of Italian cheese. eatrealsnacks.com PONTI ZERO OLIO SUNDRIED TOMATOES Sun-ripened, intense tomatoes are enhanced in a herbal marinade without added oils. Brings sunshine to salads, pasta, grain bowls and sandwiches. cottagedelight.co.uk SEGGIANO ROASTED ARTICHOKE HEARTS IN EVOO Seggiano’s artichokes are considered some of the most exquisite in the world. Once roasted over volcano rock, the hearts are preserved in extra virgin olive oil. seggiano.com COOKS & CO GRILLED ZUCCHINI ROLLS Charred, flavoursome, tender pieces of zucchini are rolled around creamy cheese and herbs. A delightful addition to any grazing platter. cooksandco.co.uk STOCK CHECK S P E C I A L I T Y F O O D M A G A Z I N E * 2 0 2 5 * @specialityfood People are looking for treats at home, a restaurant qualitymeal which offers the key components people see as being authentically Italian: natural and fresh, with a focus on family DISTRIBUTOR INSIGHT These days, there’s a lot of eating at home because restaurants have become so expensive – even casual dining. This means that people are looking for treats at home, a restaurant quality meal which offers the key components people see as being authentically Italian: natural and fresh, with a focus on family. I set up Just Gourmet Foods because I saw a gap in the market for high end, authentic retail products for the UK market. Italy simply has the fundamentals of great food, including a great climate which is optimum for producing high quality ingredients, so I focused on family-run enterprises which produce authentic food from their regions. With just a few ingredients you can have a really good meal that’s not overly expensive, and you don’t need to be hugely skilled in the kitchen to get a good result. This is where quality comes in – a beautiful passata doesn’t need much added to it to make a delicious sauce, just some olive oil, herbs and seasoning, and that’s because the tomatoes used to make it were grown in natural sunlight and not in greenhouses so they’re perfectly ripe and sweet, and have been cooked down to the perfect consistency and flavour. The tomatoes in that passata will have been cared for like babies, and that’s why authentic Italian food is so great – there's passion and mastery built in. Bakers, butchers, baristas... they’re all experts in what they do and Gianfranco Perri, founder of CEO of Just Gourmet Foods, shares his take on the role of Italian food in the UK market can turn their hand to anything in their craft, because they make it their life – not like the mainstream food scene in the UK. The value of food is held higher in Italy across the board. Appearance is also hugely important, and a vital aspect of the products I work with. The magic of Italian food and drink is that its packaging can tell a story and evoke happy memories – of time with family, of holidays – and this is an invaluable selling tool. People buy with their eyes, and this means a beautiful product is less likely to sit in the cupboard. Plus, the fact that you need less of a quality ingredient for it to stand out in a dish means that customers shouldn’t be shy about spending a little more money on a good quality product. We’re happy to support retailers with tastings, as we recognise that there can be a jump in price between the Italian staples customers might be used to buying from the supermarket and the premium items we’re selling. IN NUMBERS Data from the Italian Trade Agency The United Kingdom remains a key market for Italian food and soft drinks export. In 2024, the total export value reached nearly £4 billion, marking a +2.39% increase compared to the previous year. In terms of volume, Italy exported approximately 1.8 million tonnes of goods to the UK, remaining stable with no significant change from 2023. The positive trend has continued into the first half of 2025. From January to June, exports reached almost £2 billion, up +3.19% year-on-year. Export volumes also grew slightly to 918 million tonnes, representing a +1.41% increase over the same period in 2024. Top Italian products exported to the UK: ● Pasta ● Olive Oil ● Tomato products ● Charcuterie ● Cheeses ● Vinegars “IN 2024 , THE TOTAL EXPORT VALUE REACHED NEARLY £4 BILLION , MARKING A +2.39% INCREASE COMPARED TO THE PREVIOUS YEAR ” like bronze-die extrusion and slow drying, which are known to improve both texture and flavour,” says Becky. “Taste and performance are something serious home cooks are looking for; they want pasta that cooks beautifully al dente and holds sauce well.” “We use bronze dies to shape the pasta, giving it that signature rough texture that helps sauces cling beautifully. The pasta is then slow- dried at low temperatures, preserving the wheat's flavour and nutritional integrity – a process rarely used in mass-market pasta.” Health also plays a role. “Clean, high-quality ingredients are also high on the list of priorities,” says Becky. “People are reading labels more carefully now and are drawn to short ingredient lists – no additives or shortcuts.” A bright future “The future for Italian food in the UK is bright and diverse,” says Sally. “Italian food continues to be one of the UK’s most trusted and loved cuisines, but shoppers are increasingly seeking greater depth of experience, regionality, and modern convenience. At Garofalo, we believe the next chapter will be about authenticity combined with innovation, staying true to centuries- old Italianmilling and pasta-making methods while adapting formats, packaging, and communication for today’s consumer.” “Independent retailers play a crucial role in promoting authentic Italian food,” says Antonietta. “They should offer their customers a more immersive experience through product tastings, insightful stories about origin and tradition, and personalised preparation tips. This hands-on, educational approach helps preserve the true essence of Italian culinary culture and builds a deeper connection between consumers and the products they buy.” “The future of Italian Food and drink in the UK is very promising as the interest towards our country is not abating withmillions of British tourists visiting Italy every year and discovering new regions and their food specialities.”